Saturday, January 28, 2006

Lunch Menu


t w e n t y s e v e n
Lunch menu

Soup of the day
6

Salads
7

Baby Spinach with Caramelized Pearl Onions, Apricots, Pine Nuts and Balsamic vinaigrette

Baby Greens, Belgian Endive, Roquefort Bleu cheese, sliced Apple and Pear,
in a Sage-Dijon-Sherry vinaigrette

Romaine and Frisée with White Truffle Parmesan dressing,
topped with crispy Bacon and Croutons


Appetizers

Roasted Beet and Goat Cheese Terrine with Parmesan Tuille
7
Sautéed Sweetbreads over Red Lentils and Wild Mushrooms with a Demi-Glace reduction
9
Tuna Carpaccio with Capers, Lemon and Extra Virgin Olive Oil
9
Calamari stuffed with Scallops, Baby Shrimp, and Vegetables
with an Orange vinaigrette
10
Sauté Diver Scallops wrapped in Proscuitto served atop Arugula
with a White Balsamic vinaigrette
11

Sandwiches

Grilled Virginia Ham & Cheddar with Sweet Potato Fries
7
Roasted Eggplant, Zucchini, Red Peppers, Portobello Mushroom
& Provolone on a French roll
8
Grilled Cheeseburger with Lettuce, Tomato, Red Onion , Pickle
with Sweet Potato Fries
8

Entrees

Tricolor Linguine with a Winter Vegetable Julienne
in Extra Virgin Olive Oil and Garlic
14

Ravioli of Chicken, Mascarpone and Arugula in a Tomato Cream
18

Stuffed breast of Chicken with Goat Cheese, Walnuts and Sun-dried Tomatoes
in a Lemon sauce
18

Roasted Cornish Hen with diced Red and Yellow Peppers a jus
20

Braised Lamb Shank over Creamy Polenta, with Haricot Verts,
& a Rosemary & Red Wine reduction
21

Bouillabaisse of Clams, Mussels, Scallops, Calamari and Whitefish
in White Wine, Tomato and Saffron
22

Pan-roasted Pork Tenderloin with Lady Apples and a Sweet Roasted Garlic sauce
22

Pan-seared Grouper with a Wild Mushroom Beurre Blanc
23

Grilled Beef Tenderloin Medallions with a Marsala Black Truffle sauce
26

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